Baked Eggplant and Tomato Pasta with Fresh Herbs
A comforting pasta dish with roasted eggplant, sun-dried tomatoes, and fresh herbs, baked until golden and bubbling. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs spaghetti, marinara sauce, chopped sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large, peeled and diced into 1/2-inch cubes eggplant
- 8 oz spaghetti
- 1 cup marinara sauce
- 1/4 cup, chopped sun-dried tomatoes
- 2 tbsp, chopped fresh basil
- 1 tbsp, chopped fresh oregano
- 2 tbsp olive oil
- 1/2 cup, grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Place 1 large peeled and diced eggplant (1/2-inch cubes) on a baking sheet, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp black pepper. Roast for 20 minutes until golden and tender.
- Step 2: Bring a large pot of salted water to a boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
- Step 3: In a large bowl, combine 1 cup marinara sauce, 1/4 cup chopped sun-dried tomatoes, 2 tbsp chopped fresh basil, 1 tbsp chopped fresh oregano, and 1/4 tsp salt. Add the drained spaghetti and toss, adding reserved pasta water as needed to coat evenly.
- Step 4: Stir in the roasted eggplant and 1/2 cup grated Parmesan cheese. Transfer to a greased baking dish and bake at 375°F for 10 minutes until bubbly and golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Eggplant and Tomato Pasta with Fresh Herbs take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Eggplant and Tomato Pasta with Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Baked Eggplant and Tomato Pasta with Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Eggplant and Tomato Pasta with Fresh Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Eggplant and Tomato Pasta with Fresh Herbs vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
